Northern English Brown Ales have a great toast character from the specific malt profile that really shines. Toast some coconut in your oven, turning 2-3x to avoid burning, add to the secondary fermentor and age the brew on it for 2 weeks prior to bottling!
Brown Ales have a malty character that adds an exciting dimension to food. In this recipe I've paired the earthy taste of mushrooms and the toasty Brown Ale notes to craft a delicious Rissoto dish.
Stats:- 2 Weeks Primary Fermentation- 2 Week Bottle Conditioning- Original Gravity: 1.054- 4.6% ABV (Estimated)- IBUs: 25.9 - SRM: 17.3 - 60 Minute Boil
Hops- 1/2 oz. German Northern
- 2 oz. Willamette
- 1 oz. Fuggle
- Safale S-04
- Windsor English Ale Yeast
- White Labs English Ale Yeast (WLP002)- Wyeast London Ale Yeast (1028)
Other- 2 oz. Priming Sugar- Mesh Grain Bag